Nutr Res Pract.  2013 Dec;7(6):503-509.

Estimation of vitamin K intake in Koreans and determination of the primary vitamin K-containing food sources based on the fifth Korean National Health and Nutrition Examination Survey (2010-2011)

Affiliations
  • 1Department of Food and Nutrition, Wonkwang University, 460 Iksan-daero, Iksan, Jeonbuk 570-749, Korea. ccha@wku.ac.kr

Abstract

There is little information on dietary vitamin K intake and nutritional status of daily requirements of vitamin K in Korea. The objective of this study was to investigate the vitamin K intake and major food sources of Vitamin K in Koreans. The survey data from the 2010-2011 Korean National Health and Nutrition Examination Survey of 7,792 subjects (aged 19-64 years) were examined. Total vitamin K intake was calculated from 24-hour dietary recall using a vitamin K food database, Computer Aided Nutritional analysis Program and the United States Department of Agriculture database. The geometric mean of vitamin K was estimated as 322.40 +/- 6.33 ug/day for men and 271.20 +/- 4.92 ug/day for women. Daily vitamin K intake increased significantly with age (p for trend < 0.001). The main food source of vitamin K was vegetables (72.84%), including cabbage kimchi (19.26%), spinach (17.38%), sesame leaves (7.11%), radish leaves (6.65%), spring onions (6.28%), and laver (4.82%), followed by seaweed, seasonings, and fat and oils. We observed that the vitamin K intake of Koreans was relatively higher than that reported by other studies in Western countries and differed depending on age.

Keyword

Phylloquinone; vitamin K intake; Korean National Health and Nutrition Examination Survey; Dietary Reference Intakes For Koreans

MeSH Terms

Brassica
Female
Humans
Korea
Male
Nutrition Surveys*
Nutritional Status
Oils
Onions
Raphanus
Seasons
Seaweed
Sesamum
Spinacia oleracea
United States Department of Agriculture
Vegetables
Vitamin K 1
Vitamin K*
Vitamins*
Oils
Vitamin K
Vitamin K 1
Vitamins

Reference

1. Nelsestuen GL, Zytkovicz TH, Howard JB. The mode of action of vitamin K: identification of γ-carboxyglutamic acid as a component of prothrombin. J Biol Chem. 1974; 249:6347–6350.
2. Price PA. Vitamin K-dependent formation of bone Gla protein (osteocalcin) and its function. Vitam Horm. 1985; 42:65–108.
Article
3. Hauschka PV, Lian JB, Cole DE, Gundberg CM. Osteocalcin and matrix Gla protein: vitamin K-dependent proteins in bone. Physiol Rev. 1989; 69:990–1047.
Article
4. Yoshida M, Booth SL, Meigs JB, Saltzman E, Jacques PF. Phylloquinone intake, insulin sensitivity, and glycemic status in men and women. Am J Clin Nutr. 2008; 88:210–215.
Article
5. Ibarrola-Jurado N, Salas-Salvadó J, Martínez-González MA, Bulló M. Dietary phylloquinone intake and risk of type 2 diabetes in elderly subjects at high risk of cardiovascular disease. Am J Clin Nutr. 2012; 96:1113–1118.
Article
6. Shea MK, Booth SL, Massaro JM, Jacques PF, D'Agostino RB Sr, Dawson-Hughes B, Ordovas JM, O'Donnell CJ, Kathiresan S, Keaney JF Jr, Vasan RS, Benjamin EJ. Vitamin K and vitamin D status: associations with inflammatory markers in the Framingham Offspring Study. Am J Epidemiol. 2008; 167:313–320.
Article
7. Erkkila AT, Booth SL, Hu FB, Jacques PF, Lichtenstein AH. Phylloquinone intake and risk of cardiovascular diseases in men. Nutr Metab Cardiovasc Dis. 2007; 17:58–62.
Article
8. Bolton-Smith C, Price RJ, Fenton ST, Harrington DJ, Shearer MJ. Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods. Br J Nutr. 2000; 83:389–399.
9. Schurgers LJ, Vermeer C. Determination of phylloquinone and menaquinones in food. Effect of food matrix on circulating vitamin K concentrations. Haemostasis. 2000; 30:298–307.
10. Booth SL. Vitamin K: food composition and dietary intakes. Food Nutr Res. 2012; 56:5505.
Article
11. Institute of Medicine (US). Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press;2001.
12. Department of Health (UK). Dietary Reference Values for Food Energy and Nutrients for the United Kingdom: Report on Dietary Reference Values of the Committee on Medical Aspects of Food Policy -41. Report on Health and Social Subjects-. London: Stationery Office;1991.
13. Kamao M, Suhara Y, Tsugawa N, Uwano M, Yamaguchi N, Uenishi K, Ishida H, Sasaki S, Okano T. Vitamin K content of foods and dietary vitamin K intake in Japanese young women. J Nutr Sci Vitaminol (Tokyo). 2007; 53:464–470.
Article
14. The Korean Nutrition Society. Dietary Reference Intakes for Koreans. Seoul: The Korean Nutrition Society;2010.
15. Yan L, Zhou B, Greenberg D, Wang L, Nigdikar S, Prynne C, Prentice A. Vitamin K status of older individuals in northern China is superior to that of older individuals in the UK. Br J Nutr. 2004; 92:939–945.
Article
16. Damon M, Zhang NZ, Haytowitz DB, Booth SL. Phylloquinone (vitamin K1) content of vegetables. J Food Compost Anal. 2005; 18:751–758.
Article
17. Peterson JW, Muzzey KL, Haytowitz D, Exler J, Lemar L, Booth SL. Phylloquinone (vitamin K1) and dihydrophylloquinone content of fats and oils. J Am Oil Chem Soc. 2002; 79:641–646.
Article
18. Thane CW, Bolton-Smith C, Coward WA. Comparative dietary intake and sources of phylloquinone (vitamin K1) among British adults in 1986-7 and 2000-1. Br J Nutr. 2006; 96:1105–1115.
Article
19. Duggan P, Cashman KD, Flynn A, Bolton-Smith C, Kiely M. Phylloquinone (vitamin K1) intakes and food sources in 18-64-year-old Irish adults. Br J Nutr. 2004; 92:151–158.
Article
20. Booth SL, Suttie JW. Dietary intake and adequacy of vitamin K. J Nutr. 1998; 128:785–788.
Article
Full Text Links
  • NRP
Actions
Cited
CITED
export Copy
Close
Share
  • Twitter
  • Facebook
Similar articles
Copyright © 2024 by Korean Association of Medical Journal Editors. All rights reserved.     E-mail: koreamed@kamje.or.kr